Blueberry Quinoa Salad with Lemon-Basil Vinaigrette

This post may contain affiliated links. Please read my disclosure policy.

This healthy blueberry quinoa salad is high-protein and packed with fiber and vitamins from avocado, arugula, pecans, and fresh berries. It's also vegan and gluten-free!

overhead of a white bowl with blueberry, arugula and quinoa salad

When summer is here, that means blueberry season. So you can bet that I'm packing this sweet superfood into every meal I can. From Blueberry Protein Pancakes in the morning to Banana Blueberry Crumble for dessert.

And in between? I like to keep it light and vitamin-packed with a healthy lunch like this blueberry quinoa salad.

Health Benefits of Quinoa Salad

This salad goes a long way to cover your basic nutritional needs and then some.

Fresh blueberries are packed with antioxidants, low sugar, and full of essential vitamins and minerals. In addition, they're high-fiber, and great for your brain, heart, and skin.

Then we have arugula, which also packs a punch of antioxidants and fiber.

There's also quinoa, which is high in plant-based protein and trace minerals like manganese and copper.

And don't forget the raw pecans and avocado, which provide healthy fats to keep you full.

Finally, there's the salad dressing. This easy lemon-basil vinaigrette is great for your digestion and offers vitamin C.

Making Quinoa Salad with Blueberries

Ready to get salad making? This is a straightforward recipe with no special techniques. Simply toss all of the ingredients together in a big bowl, add the dressing, and serve.

Here are the plant-based ingredients that make this vibrant summer salad:

Arugula, for its peppery flavor and delicate texture.
Fresh organic blueberries because summer!
Raw pecans, which are buttery, crunchy and nutty
Avocado for its healthy fats and creaminess
Quinoa for its protein and to add extra heft to this salad so it's a complete meal.

That's it! It's a well-balanced and fresh vegan and dairy-free salad to make all summer long.

Lemon-Basil Vinaigrette

The creamy vegan salad dressing here is really a start of the show. It starts with a base of high-quality organic olive oil. Bonus: EVOO includes healthy monounsaturated fats, which are important for brain health.

Next, this salad includes:

Fresh lemon
Apple Cider Vinegar (which is great for gut health)
Garlic (a natural probiotic)
Sea Salt
Fresh basil
Stone-ground mustard
A touch of maple syrup

It all just gets blended up in your blender and you're done. You can even make extra to drizzle on Vegan Cobb Salad for dinner

Quinoa Salad Meal Prep Idea

This salad recipe makes enough to feed four servings. It makes a great lunch to share with friends. Or, you can use it for meal prep. If you pack the lunch ahead of time, it's best to leave the avocado whole. Then simply slice the avocado and dress each salad just before you dig in.

More Healthy Salad Recipes To Try:

If you make this Blueberry Quinoa Salad and Lemon-Basil Vinaigrette, be sure to let me know with a review below!

Prep: 10

Total: 10

Ingredients

for the salad:
7 - 8 cups arugula
1 cup fresh blueberries
1 cup cooked quinoa any variety
1/2 cup pecan halves
1 avocado
Microgreens optional
for the dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1 small garlic clove
1/2 teaspoon dijon mustard
1/2 teaspoon maple syrup
pinch of sea salt
1 cup fresh basil
Water if needed

Instructions

Separate all the salad ingredients evenly between four bowls.
Blend the dressing ingredients in a blender until smooth and creamy. Add a dash of water if needed to thin it out.
Pour dressing over salads and enjoy!

Nutrition

cuisine: American

course: Salad

Filed Under:

WW SmartPoints: 12

Want more quinoa salad recipes?
Follow my board on Pinterest!

Rate and review this recipe! Cancel Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.